Tuscan White Bean And Tomato Pasta


  • Prep Time15 mins
  • Total Time25 mins
  • Makes6 servings
Tuscan White Bean And Tomato Pasta

Photo, Erik Putz.

Chatelaine Triple Tested

Ready in less than 30 minutes, this white bean and tomato pasta is topped with toasted bread crumbs for delicious crunch. 


  • 250 g whole-wheat linguine pasta

  • 1/3 cup olive oil, divided

  • 1 1/2 cups panko bread crumbs

  • 1 tsp salt, divided

  • 3/4 cup chopped parsley

  • 1 garlic clove, minced

  • 1 onion, chopped

  • 1/2 tsp pepper

  • 3 cups halved cherry tomatoes

  • 1 540-mL can white kidney beans, drained and rinsed


  • BRING a pot of salted water to a boil. Cook pasta following package directions, reserving 1 cup pasta water.

  • HEAT 1/4 cup oil in a large frying pan over medium. Add bread crumbs and 1/2 tsp salt and cook, stirring often to prevent scorching, until golden, about 4 min. Stir in parsley and garlic, then transfer to a bowl, scraping pan well.

  • HEAT remaining 2 tbsp oil in the same pan over medium. Add onion, remaining ½ tsp salt and pepper and cook until softened, about 6 min. Add tomatoes and cook until softened, about 8 min.

  • ADD pasta, beans and pasta water, tossing until well coated. Divide among plates, then sprinkle generously with bread crumbs.

Nutrition (per serving)

Calories 447, Protein 16g, Carbohydrates 70g, Fat 13g, Fibre 11g, Sodium 808mg.
Excellent source of folate.